Peanut Butter Toffee Chip Cookies by Lisa H.

½ cup shortening
¾ cup creamy peanut butter
1 ¼ cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 ½ cups all purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
1 1/3 cups (8 oz. pkg) Heath Milk chocolate toffee bits (divided)


Heat oven to 375 F. Beat shortening, peanut butter, brown sugar, milk, and vanilla in a large bowl until well blended. Add egg; beat until just blended. Combine flour, baking soda, and salt; gradually beat into peanut butter mixture. Stir in 1 cup toffee bits; reserve remainder for topping. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved toffee bits. Bake 7 to 8 minutes or until set. Do not over bake. Cool 2 minutes and remove to wire rack. Cool completely. Makes about 3 dozen cookies.